Instant Pot Paella

Here is a crowd pleasing meal that is both simple to prepare and has a lovely blend of complimentary flavors.     Whether you are adventure camping, preparing for a road trip or fixing meal at home.

This recipe is delicious and leftovers can be easily frozen in desired ziplock bag sizes appropriate for the number of servings you are planning for a dinner and leftovers.

Recipe serves 6 – 8 in a 6 quart IP

Serves 12 – 15 if you double the recipe using an 8 qt IP


4 tbsp.                      olive oil

1                                whole red onion, diced

2  cloves                   garlic, minced

1/2 tsp                      garlic powder

2 tsp                         smoked paprika

1/2 tsp                     oregano

1                                bay leaf (remove after cooking)

1/3 tsp                     cayenne pepper

fresh ground salt and pepper to taste

1/2 cup                   dry white wine

14 oz.                      diced canned tomatoes

2 cups                     uncooked basmati rice

36 oz                       chicken or broth (reserve 4 oz. to add at the end of the cooking cycle)

1 lb uncooked       chorizo (pork, beef, soy or combination of both.                                                                              If chorizo is in casings remove and cut in 1″ pieces)

3/4 lb                     raw peeled, deveined shrimp

1 1/2 lb                   cooked chicken, deboned, diced (COSTCO has precooked rotisserie                                           chicken sold in the cooler section)

1 dozen                  fresh live clams

1 1/2 cups             frozen petite peas


  1. Place 2 tbsp of olive oil in the IP stainless steel liner.  Turn IP to Saute’ and cook/stir the diced onions for a minute then add the chopped/minced garlic and deveined shelled uncooked shrimp.  Saute’ until shrimp turns pink and is partially cooked (approximately 2 min.) for large Argentinean shrimp.
    Turn IP off and pour the shrimp/onion mixture into a medium bowl, set aside.  Pour the wine into the IP and stir to deglaze the browned bits at the bottom of the IP. 
  2. Add diced tomatoes to the wine, then the add rice, bay leaf, spices and 4 cups of the broth.
    Note: Check the clams to ensure that each one is closed or that they close when lightly touched with your index finger.  Discard any clams that do not close.  Add the uncooked rice and closed clams to the IP and stir.
  3. Turn the IP to manual high pressure mode, select 8 minutes.  Lock the lid in place and turn the steam valve to the seal position. 
  4. When cooking is complete, do a quick release.  Discard any clams that are closed, failing to open during cooking.
    In  a separate pan, saute’ the chorizo in 2 tbsp. of olive oil for a few minutes until cooked through then add the chorizo to the IP and stir.
  5. Add the remaining 1/2 cup broth, the peeled deveined saute’ shrimp, diced cooked chicken and the peas and stir.    Turn IP off, close the lid and let the cooked ingredient ingredients warm in the IP for a few minutes.
  6. Garnish with chopped parsley (optional) or a wedge of lemon and some warmed garlic bread.


    Chef MJ

    My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

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